Lemon and Rosemary Butterflied Roast Chicken

Ingredients List

• 1 tablespoon olive oil, or as needed

• 1 (3 pound) whole chicken, backbone removed

• kosher salt and ground black pepper to taste

• 1 lemon, sliced into rounds

• 4 sprigs fresh rosemary

• ½ cup white wine

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a rack on top.

2. Coat the chicken with olive oil on both sides and season generously with salt and pepper. Lay lemon slices and rosemary on the rack and place the chicken, skin-side up, on top.

3. Roast in the oven for 45 to 55 minutes, until the chicken is cooked through and the juices run clear. Use an instant-read thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).

4. Once done, transfer the chicken to a platter and cover with foil to keep warm. Discard the lemon and rosemary, and remove the rack.

5. Pour wine into the pan to deglaze, scraping up any bits stuck to the foil with a wooden spoon. Strain the pan juices into a saucepan, bring to a boil, and reduce the sauce for about 5 minutes. Drizzle the sauce over the chicken before serving.

Cooking Tip

Nutritional Information (per serving)